The BEST Tofu Scramble! If you miss scrambled eggs, this one’s for you. Just 7 ingredients, 10 minutes and 1 pan required!

tofu scramble on a plate with avocado, tomato and toast

I don’t know about you, but I used to really enjoy scrambled eggs as a kid. At some point, maybe around 10 or 11 years old, I learned what an egg actually was, and was rather horrified. After that, my relationship with eggs was tainted and I rarely ate them. Eventually, I went vegan and never looked back!

However, I still remember the taste and enjoyment around eating scrambled eggs. So if you’ve been there too, or have recently gone vegan, I hope you enjoy this recipe! This tofu scramble really hits the spot for me, and I’m sure it will for you as well.

close up of tofu scramble

What kind of tofu is used for tofu scramble?

I prefer using firm tofu. Extra-firm is fine as well. There is no need to press your tofu for this recipe; the water will cook out in the first couple of minutes.

How do you make tofu scramble?

Add a tablespoon of olive oil to a pan and warm it over medium heat. To crumble the tofu, I place the tofu in the pan, then mash it with a potato masher. That’s my preferred method, but you could also simply crumble it into the pan with your hands, or mash it with a fork. Cook it, stirring frequently for 3-4 minutes.

block of tofu in pan, then being pressed to crumble it for tofu scramble

Next, add the nutritional yeast, salt, turmeric and garlic powder and cook for about 5 minutes, stirring.

Pour in the non-dairy milk and stir. Serve immediately!

collage showing tofu scramble in pan, seasonings being added, then milk.

What vegetables can I add and how should I do it?

I love to serve this basic tofu scramble with sliced avocado, hot sauce and toast. But you can also play around with it and add many different vegetables. Be creative!

Vegetables to add in the beginning: (saute for a few minutes before adding the tofu)

  • 1/4 cup diced onion
  • a few cloves of garlic, minced

Vegetables to add at the end: (stir in after the milk is added, cook for a few minutes)

  • fresh spinach or kale
  • thinly sliced red peppers
  • small chopped broccoli
  • fresh diced or sliced tomatoes

tofu scramble on a wooden spoon with pan underneath it

This tofu scramble is super kid-friendly as well. My 3 kids all reject a tofu scramble with real onions and veggies added, but this simple one they absolutely adore. My 3 year old gobbles it up like there’s no tomorrow!

What other breakfast recipes go well with tofu scramble?

tofu scramble on a plate with avocado, tomato and toast

How long does tofu scramble last in the fridge?

I would say it lasts about 3 days in the fridge. After that it gets a little funny. But honestly it doesn’t make a lot so I can’t imagine it will last that long!

Double the recipe for the whole family or to have breakfast for a couple of days.

tofu scramble on a fork

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tofu scramble on a plate with avocado, tomato and toast
4.94 stars (301 ratings)

The Best Tofu Scramble

The BEST Tofu Scramble! If you miss scrambled eggs, this one's for you. Just 7 ingredients, 10 minutes and 1 pan required!
Cook: 10 minutes
Total: 10 minutes
Servings: 2 servings


  • 1 tablespoon olive oil
  • (1) 16-ounce block firm tofu
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon salt, or more to taste
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon garlic powder
  • 2 tablespoons non-dairy milk, unsweetened and unflavored


  • Heat the olive oil in a pan over medium heat. Mash the block of tofu right in the pan, with a potato masher or a fork. You can also crumble it into the pan with your hands. Cook, stirring frequently, for 3-4 minutes until the water from the tofu is mostly gone.
  • Now add the nutritional yeast, salt, turmeric and garlic powder. Cook and stir constantly for about 5 minutes.
  • Pour the non-dairy milk into the pan, and stir to mix. Serve immediately with sliced avocado, hot sauce, parsley, steamed kale, toast or any other breakfast item.



  1. Tofu Scramble is also good with all sorts of vegetables mixed in. Vegetables to add before the tofu: 1/4 cup diced onion or a few cloves of minced garlic. Saute in the oil for 2-3 minutes before adding and mashing the tofu. Vegetables to add towards the end: fresh spinach, kale, thin sliced red peppers, small chopped broccoli or fresh sliced/diced tomatoes. Add these after you've added the milk to the tofu, and cook for just a few minutes.
  2. Omit oil if desired to make the tofu scramble oil free. 
  3. You can use any kind of non-dairy milk you like, such as soy, almond, cashew, oat or coconut milk. Just make sure it is unsweetened and unflavored.


Serving: 1serving | Calories: 288kcal | Carbohydrates: 9g | Protein: 24g | Fat: 18g | Saturated Fat: 2g | Sodium: 600mg | Potassium: 168mg | Fiber: 4g | Sugar: 1g | Vitamin A: 31IU | Calcium: 302mg | Iron: 3mg
Course: Breakfast
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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  1. This is such a delicious, easy recipe!! I halved the spices because I used a smaller block of tofu and it was incredibly flavourful! Ingredients are very accessible, and already in my pantry, so no pre-planning! Thank you for this wonderful breakfast treat.

  2. It needs a lot of flavoring so adding chilli and bagel seasoning helps. Does it keep? Can I reheat the next day?

    Great recipe thanks!!

  3. As a new Vegan, I’ve tried a couple of Tofu scrambles that I would not make again. This one was delicious. I will make it over and over. I wrapped in wheat tortillas, and used some guacamole and verde sauce.

  4. I made this this morning and it was delicious! I added Paprika, chili powder, and everything bagel seasoning. Highly recommend everything bagel seasoning with this

  5. My first time trying tofu. My husband & I enjoyed this breakfast very much! Thank you for your recipes

  6. Hi I used to have Tofu scramble 20 years ago using packets of ready mix powder and oil and tofu. It was great but the product became no more. I have tried to find modern equivalents but all too spicy with chilli. Thinking about it I van see it would be able to make up a jar of powder to suit my taste. My question is “Why use garlic powder when you can just as easily use fresh which will be more nutritious?” I am in England and I like what you are doing. I am trying to lose weight which I can see is due to too much cheddar cheese and sugary biscuits and cakes, and too many potatoes. I am experimenting with Tofu meals to wean myself off the cheeses and potatoes.

  7. Since I’m by myself I’m not going to eat a whole block of tofu in one sitting, or even a few days. How long will it keep?

    1. Halve, or quarter, the recipe. Keep the unused portion of tofu in the fridge in an airtight container. I wouldn’t eat a whole block of tofu in one sitting either.

  8. I probably need to get a masher to get the same consistency as this, but otherwise it’s quite tasty and adaptable. I mixed in red bell pepper, mushrooms, onion, zucchini, a little feta cheese, and some impossible beef. Delicious!!

      1. This is a great recipe! Loved this tofu scramble! Could you let me know what you consider a serving? Is the nutrition breakdown based on a cup or 1/2 a cup serving? Thank you!

        1. Hi Andy. How great you love the scramble! Thank you for sharing that great feedback! I am not sure what the exact measurement is for a serving. The nutritional information is for 2 servings, so just divide it in half. Happy cooking!

  9. Make this all the time. But I do add a dash of onion powder – adds a little depth of flavor. And I use Indian black salt – that isn’t really black – because it has a sulfur taste that gives the scramble real eggy flavor. Have added all sorts of veggies at different times. Terrific with kimchi! Just had some with your carrot vegan bacon. Yum!

    1. I’m so glad you are loving the scramble! Thanks for sharing your great ideas and feedback! Your scramble sounds delicious!

  10. I had the breakfast tofu scrambled for dinner tonight and it was delicious! I only added scallions and chopped bell peppers this time but will be more adventurous the next time cause this recipe is definitely a “Keeper!” I will have the leftovers for breakfast in the morning. Thanks for the wonderful recipe Nora!!

    1. You are very welcome, LaQuita! How fabulous that you loved the scramble! Have fun experimenting with different vegetables in this recipe! Thank you for sharing your fabulous feedback and review. Happy cooking!

      1. Hi just made this for breakfast!! I cooked red & green sweet peppers, along with onions before adding the tofu.. Yummmmmmy!!😋 Was told to add more protein to my diet and this fills that up. Also saw that someone made it for dinner… Great idea!!

  11. Love your recipes! This one certainly didn’t disappoint. I added green onions, sliced mushrooms & spinach & it was amazing. Super easy too. This is my new go to tofu scramble recipe 🙂

    1. How terrific! Thank you for your wonderful feedback and review, Jennifer! I’m thrilled you found the recipe easy AND delicious! Happy cooking!

  12. The title says it all. It’s THE BEST tofu scramble recipe! It’s the only one I use. I make this once a week because my grandkids 2 & 5, request it. They prefer it over scrambled eggs, and so do I! I usually serve it with homemade home fries, toast, and fresh berries. Yum! Thank you Nora, for this super quick, easy, and delicious recipe! ❤️

    1. That is so wonderful to hear, Maureen! I’m so glad you and your grandkids loved the tofu scramble 🙂 Thank you for your review and feedback!

  13. Wow! Easy and delicious. I added sliced cherry tomatoes, which I think go well. I did not press the tofu prior to cooking and found the texture to my liking.

  14. I just made this today. OMG this tastes EXACTLY like scrambled eggs. I seasoned this with black salt and it gives it that eggy smell as well as taste. Thanks for a great recipe!

  15. I made it for today’s breakfast.
    Served it with avocado toast.
    I added some bagel seasoning on top. It was delicious!
    Definitely I will cooked again.
    Thank you for the recipe!

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